Chicken and Vegetable Fried Rice
A quick family dinner that combines chicken, rice and frozen vegetables in one pan.
This is a flexible fried rice made from inexpensive chicken thighs and frozen mixed vegetables. It is deliberately mild for children; adults can add soy sauce, chilli sauce or extra seasoning to their own portions at the table.
Plan for the rice
You can cook the rice immediately before making this dish, but it must be drained well and spread out so it stops steaming. If using previously cooked rice, it must have been cooled quickly, refrigerated within one hour and kept for no more than 24 hours.
Ingredients
- 500g boneless chicken thigh meat, or bone-in thighs with the bones removed
- 300g long-grain rice
- 500g frozen mixed vegetables
- 1 medium onion
- 1 tablespoon vegetable oil
- 1 teaspoon mixed dried herbs or mild seasoning, optional
- Black pepper, optional
- Soy sauce for adults at the table, optional
Method
- Cook the rice according to the packet instructions. Drain it thoroughly, spread it across a clean tray or large plate and allow the steam to escape while you prepare the other ingredients.
- Do not wash the raw chicken. Remove any skin and bones if necessary, then cut the meat into small, even pieces using a separate board and knife.
- Wash your hands with soap and hot water. Clean the knife, board and any surfaces that have touched the raw chicken before preparing anything else.
- Peel and finely chop the onion. Heat the oil in a large frying pan or wok over a medium-high heat.
- Add the chicken and cook for 7–10 minutes, stirring regularly, until it is browned and cooked through with no pink meat remaining.
- Add the chopped onion and cook for another three minutes until it begins to soften.
- Add the frozen mixed vegetables. Stir-fry for 5–6 minutes until the vegetables are piping hot.
- Add the cooked rice. Break up any clumps with the back of the spoon and stir everything together.
- Cook for a further 4–5 minutes, turning the mixture regularly, until the rice and chicken are steaming hot throughout.
- Serve immediately. Keep the children’s portions mild and allow adults to add soy sauce or chilli sauce at the table if wanted.
Make the chicken stretch evenly
Cut the chicken into fairly small pieces before cooking. This puts some chicken into every spoonful and makes 500g feel more generous than four large pieces served separately.
Useful swaps
- Use leftover cooked chicken only if it was cooled and stored safely; add it after the vegetables and heat it thoroughly.
- Replace half the chicken with two beaten eggs for another inexpensive version.
- Use peas, sweetcorn or finely chopped fresh vegetables instead of frozen mixed vegetables.
- Add garlic, ginger, curry powder or five-spice if these are already in your cupboard.
- Use brown rice, but allow extra cooking time according to the packet.
Food safety and leftovers
- Never wash raw chicken because splashing water can spread bacteria around the kitchen.
- Chicken must be fully cooked, with no pink meat and steaming hot in the centre.
- Rice should be cooled quickly and refrigerated within one hour if it is not being eaten immediately.
- Keep leftovers refrigerated and use them within 24 hours.
- Reheat only once, until the chicken and rice are steaming hot throughout.
- Do not keep rice that has been sitting at room temperature for an extended period.
Keep following the challenge
See the full Week 1 shopping list and find the rest of the low-cost family recipes.
Back to Week 1All budget recipes